Vegetarian omelette

Recipe from: 5/1/1999 12:00:00 AM

Ingredients 10
Servings 1
Minutes 00:08


Serving Change
  • 60
    olive oil
  • 1
    onion, sliced
  • 2
    cloves garlic, crushed
  • 1
    aubergine, cubed
  • 1
    red pepper, julienned
  • 2
    courgettes, thickly sliced
  • 2
    tomatoes, deseeded and cut into wedges
  • 6
    large eggs, lightly beaten
  • 10
    fresh origanum, chopped
  • handful for basil leaves


Heat the oil in a heavy frying pan. Add the onion and cook until soft. Add the garlic, brinjal, red pepper and courgettes. Cook for about 6 minutes until al dente. Add the tomatoes and cook for a further 2 minutes. Mix the eggs, salt and pepper, to taste and origanum. Pour the egg mixture over the vegetables and cook for about 5 minutes until the egg is softly set and bottom beginning to brown. Pop under a preheated grill until puffed and golden. Scatter the basil leaves over the top. Serve with crusty bread.

Read more on: eggs  |  grill  |  shallow-fry


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